Avaluació de la nova llei de benestar porcí des de la seva aplicació el gener del 2013

Treball presentat a l'assignatura de Deontologia i Veterinària Legal (21223

Subcutaneous fat patterning in athletes: selection of appropriate sites and standardisation of a novel ultrasound measurement technique: ad hoc working group on body composition, health and performance, under the auspices of the IOC Medical Commission.

Background: Precise and accurate field methods for body composition analyses in athletes are needed urgently. Aim: Standardisation of a novel ultrasound (US) technique for accurate and reliable measurement of subcutaneous adipose tissue (SAT). Methods: Three observers captured US images of uncompressed SAT in 12 athletes and applied a semiautomatic evaluation algorithm for multiple SAT measurements. Results: Eight new sites are recommended: upper abdomen, lower abdomen, erector spinae, distal triceps, brachioradialis, lateral thigh, front thigh, medial calf. Obtainable accuracy was 0.2 mm (18 MHz probe; speed of sound: 1450 m/s). Reliability of SAT thickness sums (N=36): R2=0.998, SEE=0.55 mm, ICC (95% CI) 0.998 (0.994 to 0.999); observer differences from their mean: 95% of the SAT thickness sums were within ±1 mm (sums of SAT thicknesses ranged from 10 to 50 mm). Embedded fibrous tissues were also measured. Conclusions: A minimum of eight sites is suggested to accommodate inter-individual differences in SAT patterning. All sites overlie muscle with a clearly visible fascia, which eases the acquisition of clear images and the marking of these sites takes only a few minutes. This US method reaches the fundamental accuracy and precision limits for SAT measurements given by tissue plasticity and furrowed borders, provided the measurers are trained appropriately

Relative body weight and standardised brightness-mode ultrasound measurement of subcutaneous fat in athletes: an international multicentre reliability study, under the auspices of the IOC Medical Commission.

Introduction: Fat is a metabolic fuel, but excess body fat is ballast mass and therefore many elite athletes reduce body fat to dangerously low levels. Uncompressed subcutaneous adipose tissue (SAT) thickness measured by brightness-mode ultrasound (US) provides an estimate of body fat content. Methods: The accuracy for determining tissue borders is about 0.1-0.2 mm and reliability (experienced measurers) was within ±1.4 mm (95% limit of agreement, LOA). We present here inter- and intra-measurer scores of three experienced US measurers from each of the centres C1 and C2, and of three novice measurers from each of the centres C3-C5. Each of the five centres measured 16 competitive adult athletes of national or international level, except for one centre where the number was 12. The following sports were included: artistic gymnastics, judo, pentathlon, power lifting, rowing, kayak, soccer, tennis, rugby, basketball, field hockey, water polo, volleyball, American football, triathlon, swimming, cycling, long distance running, mid distance running, hurdles, cross country skiing, snowboarding, and ice hockey. SAT-contour was detected semi-automatically: typically, 100 thicknesses of SAT at a given site (i.e. in a given image), with and without fibrous structures, were measured. Results: At SAT thickness sums DI (of eight standardised sites) between 6.0 and 70.0 mm, the LOA of experienced measurers was 1.2 mm, and the intra-class correlation coefficient ICC was 0.998; novice measurers: 3.1 mm and 0.988. Intra-measurer differences were similar. The median DI-value of all 39 female participants was 51 mm (11% fibrous structures) compared to 17 mm (18%) in the 37 male participants. Discussion: DI measurement accuracy and precision enables detection of fat mass changes of approximately 0.2 kg. Such reliability has not been reached with any other method. Although females' median body mass index and mass index were lower than those of males, females' median DI was three-times higher, and their percentage of fibrous structures was lower. The standardised US method provides a highly accurate and reliable tool for measuring SAT and thus changes in body fat, but training of measurers is important

The integration of environmental sustainability in the athlete’s plate nutrition educational tool

Dietary choices have a direct impact on the environment, contributing to climate change, biodiversity loss and water scarcity among others. Furthermore, food choices influence health. Red meat and processed foods high in sugar, salt, are associated with chronic disease and cancer. Recent recommendations are calling for “The Great Food Transformation” with significant reductions in meat and processed food to improve both planetary and human health. While some dietary guidelines are starting to include envi- ronmental concepts in the general population, a better understanding of the environmental impact (EnvI) of food production and consumption patterns is needed to support its inclusion also in active individuals and athletes. The aim of this research was to validate the Athlete’s Plate (AP) nutrition educational tool, calculate its EnvI and integrate sustainability principles in a revised AP. The AP is a visual tool for athletes and active individuals to adjust food intake to training load. In athletes energy and nutrient needs exceed those of the general population to ensure maintenance of health and promote optimum adaptation to training. Sport nutrition guidelines are generally focused on higher energy, carbohydrate and fat intake with in- creased training load. Further, the quality of nutrients, especially from animal protein, is a critical element of the athlete’s diet for optimal muscle development and repair. While protein recommendations are rel- atively modest for athletes, recent evidence and trends show higher amounts, especially from meat and dairy. This raises concern, as these foods contribute to environmental degradation. In addition, there is a significant gap in research on plant-based diets relative to muscle protein balance. Considering that animal protein has a higher EnvI than plant protein, it is important to evaluate the AP to ensure it meets sport nutrition guidelines and is practically useful in athletes, to quantify the EnvI of the AP through Life Cycle Assessment and identify hotspots to decrease impact in athletes, and to develop a revised AP that meets both guidelines for sport nutrition and sustainability. Contribution I, “Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport analyzes the current body of literature and highlights the need for better inclusion of sustainability in sport nutrition. Contribution II, Validation of the Athlete’s Plate Nutrition Educational Tool: Phase I, confirms the AP as a valid sport nutrition tool for energy and macronutrients except for pro- tein. Contribution III, The Athlete’s Plate Education Program: An Experiential Intervention, shows that the program provides athletes sufficient knowledge to apply the AP model in a practical setting. Contribution IV, The Environmental Impact of the Athlete’s Plate Nutrition Education Tool shows that the EnvI of the AP varies with training load, meal type, and sex, being higher by males, dinner and hard training days. It is also dependent on the animal protein content on the plates (higher with higher meat and diary), but it is not the only concern as other variables have to be taken into account such as: processing, RD variability and fresh food. In conclusion, this study validates the AP, highlights the usefulness of the AP Educational Program, and quantifies the AP’s EnVI, emphasizing the need to integrate sustainability principles into sport nutrition tools for athletes and active individuals.Les opcions dietètiques tenen un impacte directe sobre el medi ambient, contribuint al canvi climàtic, a la pèrdua de biodiversitat i a l’escassetat d’aigua, entre d’altres. A més, les opcions alimentàries influeixen en la salut. La carn vermella i els aliments processats rics en sucre i sal, s’associen a malalties cròniques i càncer. Recomanacions recents fan una crida a “La Gran Transformació d’Aliments” amb reduccions significatives de la carn i dels aliments processats per millorar tant la salut planetària com la humana. Si bé algunes pautes dietètiques comencen a incloure conceptes mediambientals per a la població general, cal una millor comprensió de l’impacte ambiental (EnvI) dels patrons de producció i consum d’aliments per tal d’afavorir la seva inclusió també en persones actives i esportistes. L’objectiu d’aquesta investigació era validar l’eina educativa nutricional del Plat de l’Atleta (AP), calcular el seu EnvI i integrar els principis de sostenibilitat en un AP revisat. L’AP és una eina visual per a espor- tistes i persones actives per a ajustar la ingesta d’aliments a la càrrega d’entrenament. En els atletes, les necessitats energètiques i de nutrients superen les de la població general per tal de poder assegurar el manteniment de la salut i promoure l’òptima adaptació als entrenaments. Les recomanacions sobre nu- trició esportiva se centren generalment en una aportació més gran d’energia, hidrats de carboni i greixos amb una major càrrega d’entrenament. A més, la qualitat dels nutrients, en especial de la proteïna són un element crític de la dieta de l’atleta per a un desenvolupament i recuperació òptims del múscul. Si bé les recomanacions de proteïnes són relativament modestes per als atletes, les evidències i tendències recents mostren quantitats més elevades, especialment de la carn i els lactis. Això suscita preocupació, ja que aquests aliments contribueixen a la degradació ambiental. A més, hi ha un buit significatiu en la investigació sobre dietes basades aliments d’origen vegetal en relació amb la síntesis proteica muscular. Tenint en compte que la proteïna animal té un EnvI més elevat que la proteïna vegetal, és important avaluar l’AP per assegurar-se que compleix les recomanacions de nutrició esportiva i és, en la pràctica, útil en atletes per quantificar l’Envl de l’AP mitjançant l’Avaluació del Cicle de Vida i iden- tificar els punts clau per disminuir l’impacte en esportistes i per desenvolupar un AP revisat que compleixi tant pautes de nutrició esportiva com de sostenibilitat. La Contribució I, “Menja com Si Poguessis Salvar el Planeta i Guanyar!” La Integració de la Sostenibilitat en la Nutrició per a l’Exercici i l’Esport analitza el corpus actual de la literatura i destaca la necessitat d’una millor inclusió de la sostenibilitat en la nutrició esportiva. La Contribució II, Validació de l’Eina Educativa de Nutrició del Plat de l’Atleta: la Fase I, confirma l’AP com a eina vàlida d’alimentació esportiva pel que fa a energia i macronutrients, llevat de proteïnes. La Contribució III, El Programa d’Educació del Plat de l’Atleta: una intervenció experiencial, demostra que el programa proporciona als esportistes coneixements suficients per aplicar el model d’AP en un entorn pràctic. La Contribució IV, L’impacte Ambiental de l'Eina d’Educació Nutricional el Plat de l’Atleta, demostra que l’Envl de l’AP augmenta amb la càrrega d’entrena- ment, el tipus de menjar i el sexe i és el més elevat en proteïnes animals, però no és l’única preocupació. En conclusió, aquest estudi valida l’AP, destaca la utilitat del Programa Educatiu de l’AP i quantifica l’EnvI de l’AP, posant l’èmfasi en la necessitat d’integrar els principis de sostenibilitat en les eines de nutrició es- portiva per a esportistes i persones actives

The integration of environmental sustainability in the athlete’s plate nutrition educational tool

Dietary choices have a direct impact on the environment, contributing to climate change, biodiversity loss and water scarcity among others. Furthermore, food choices influence health. Red meat and processed foods high in sugar, salt, are associated with chronic disease and cancer. Recent recommendations are calling for “The Great Food Transformation” with significant reductions in meat and processed food to improve both planetary and human health. While some dietary guidelines are starting to include envi- ronmental concepts in the general population, a better understanding of the environmental impact (EnvI) of food production and consumption patterns is needed to support its inclusion also in active individuals and athletes. The aim of this research was to validate the Athlete’s Plate (AP) nutrition educational tool, calculate its EnvI and integrate sustainability principles in a revised AP. The AP is a visual tool for athletes and active individuals to adjust food intake to training load. In athletes energy and nutrient needs exceed those of the general population to ensure maintenance of health and promote optimum adaptation to training. Sport nutrition guidelines are generally focused on higher energy, carbohydrate and fat intake with in- creased training load. Further, the quality of nutrients, especially from animal protein, is a critical element of the athlete’s diet for optimal muscle development and repair. While protein recommendations are rel- atively modest for athletes, recent evidence and trends show higher amounts, especially from meat and dairy. This raises concern, as these foods contribute to environmental degradation. In addition, there is a significant gap in research on plant-based diets relative to muscle protein balance. Considering that animal protein has a higher EnvI than plant protein, it is important to evaluate the AP to ensure it meets sport nutrition guidelines and is practically useful in athletes, to quantify the EnvI of the AP through Life Cycle Assessment and identify hotspots to decrease impact in athletes, and to develop a revised AP that meets both guidelines for sport nutrition and sustainability. Contribution I, “Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport analyzes the current body of literature and highlights the need for better inclusion of sustainability in sport nutrition. Contribution II, Validation of the Athlete’s Plate Nutrition Educational Tool: Phase I, confirms the AP as a valid sport nutrition tool for energy and macronutrients except for pro- tein. Contribution III, The Athlete’s Plate Education Program: An Experiential Intervention, shows that the program provides athletes sufficient knowledge to apply the AP model in a practical setting. Contribution IV, The Environmental Impact of the Athlete’s Plate Nutrition Education Tool shows that the EnvI of the AP varies with training load, meal type, and sex, being higher by males, dinner and hard training days. It is also dependent on the animal protein content on the plates (higher with higher meat and diary), but it is not the only concern as other variables have to be taken into account such as: processing, RD variability and fresh food. In conclusion, this study validates the AP, highlights the usefulness of the AP Educational Program, and quantifies the AP’s EnVI, emphasizing the need to integrate sustainability principles into sport nutrition tools for athletes and active individuals.Les opcions dietètiques tenen un impacte directe sobre el medi ambient, contribuint al canvi climàtic, a la pèrdua de biodiversitat i a l’escassetat d’aigua, entre d’altres. A més, les opcions alimentàries influeixen en la salut. La carn vermella i els aliments processats rics en sucre i sal, s’associen a malalties cròniques i càncer. Recomanacions recents fan una crida a “La Gran Transformació d’Aliments” amb reduccions significatives de la carn i dels aliments processats per millorar tant la salut planetària com la humana. Si bé algunes pautes dietètiques comencen a incloure conceptes mediambientals per a la població general, cal una millor comprensió de l’impacte ambiental (EnvI) dels patrons de producció i consum d’aliments per tal d’afavorir la seva inclusió també en persones actives i esportistes. L’objectiu d’aquesta investigació era validar l’eina educativa nutricional del Plat de l’Atleta (AP), calcular el seu EnvI i integrar els principis de sostenibilitat en un AP revisat. L’AP és una eina visual per a espor- tistes i persones actives per a ajustar la ingesta d’aliments a la càrrega d’entrenament. En els atletes, les necessitats energètiques i de nutrients superen les de la població general per tal de poder assegurar el manteniment de la salut i promoure l’òptima adaptació als entrenaments. Les recomanacions sobre nu- trició esportiva se centren generalment en una aportació més gran d’energia, hidrats de carboni i greixos amb una major càrrega d’entrenament. A més, la qualitat dels nutrients, en especial de la proteïna són un element crític de la dieta de l’atleta per a un desenvolupament i recuperació òptims del múscul. Si bé les recomanacions de proteïnes són relativament modestes per als atletes, les evidències i tendències recents mostren quantitats més elevades, especialment de la carn i els lactis. Això suscita preocupació, ja que aquests aliments contribueixen a la degradació ambiental. A més, hi ha un buit significatiu en la investigació sobre dietes basades aliments d’origen vegetal en relació amb la síntesis proteica muscular. Tenint en compte que la proteïna animal té un EnvI més elevat que la proteïna vegetal, és important avaluar l’AP per assegurar-se que compleix les recomanacions de nutrició esportiva i és, en la pràctica, útil en atletes per quantificar l’Envl de l’AP mitjançant l’Avaluació del Cicle de Vida i iden- tificar els punts clau per disminuir l’impacte en esportistes i per desenvolupar un AP revisat que compleixi tant pautes de nutrició esportiva com de sostenibilitat. La Contribució I, “Menja com Si Poguessis Salvar el Planeta i Guanyar!” La Integració de la Sostenibilitat en la Nutrició per a l’Exercici i l’Esport analitza el corpus actual de la literatura i destaca la necessitat d’una millor inclusió de la sostenibilitat en la nutrició esportiva. La Contribució II, Validació de l’Eina Educativa de Nutrició del Plat de l’Atleta: la Fase I, confirma l’AP com a eina vàlida d’alimentació esportiva pel que fa a energia i macronutrients, llevat de proteïnes. La Contribució III, El Programa d’Educació del Plat de l’Atleta: una intervenció experiencial, demostra que el programa proporciona als esportistes coneixements suficients per aplicar el model d’AP en un entorn pràctic. La Contribució IV, L’impacte Ambiental de l'Eina d’Educació Nutricional el Plat de l’Atleta, demostra que l’Envl de l’AP augmenta amb la càrrega d’entrena- ment, el tipus de menjar i el sexe i és el més elevat en proteïnes animals, però no és l’única preocupació. En conclusió, aquest estudi valida l’AP, destaca la utilitat del Programa Educatiu de l’AP i quantifica l’EnvI de l’AP, posant l’èmfasi en la necessitat d’integrar els principis de sostenibilitat en les eines de nutrició es- portiva per a esportistes i persones actives

“Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport

Today’s industrial food production contributes significantly to environmental degradation. Meat production accounts for the largest impact, including greenhouse gas emissions, land and water use. While food production and consumption are important aspects when addressing climate change, this article focuses predominantly on dietary change that promotes both health for planet and people with focus on athletes. Healthy, sustainable eating recommendations begin to appear in various governmental guidelines. However, there remains resistance to the suggested reductions in meat consumption. While food citizens are likely to choose what is good for them and the planet, others may not, unless healthy eating initiatives integrate creative food literacy approaches with experiential learning as a potential vehicle for change. This concept paper is organized in three sections: (1) Environmental impact of food; (2) health and sustainability connections; and (3) application in sports and exercise. For active individuals, this article focuses on the quantity of protein, highlighting meat and dairy, and quality of food, with topics such as organic production and biodiversity. Finally, the timing of when to integrate sustainability principles in sport nutrition is discussed, followed by practical applications for education and inclusion in team, institutional, and event operations

The Environmental Impact of the Athlete's Plate Nutrition Education Tool

Periodized nutrition is necessary to optimize training and enhance performance through the season. The Athlete's Plate (AP) is a nutrition education tool developed to teach athletes how to design their plates depending on training load (e.g., volume × intensity), from easy (E), moderate (M) to hard (H). The AP was validated, confirming its recommendations according to international sports nutrition guidelines. However, the AP had significantly higher protein content than recommended (up to 2.9 ± 0.5 g·kg-1·d-1; p < 0.001 for H male). The aim of this study was to quantify the environmental impact (EnvI) of the AP and to evaluate the influence of meal type, training load, sex and registered dietitian (RD). The nutritional contents of 216 APs created by 12 sport RDs were evaluated using Computrition Software (Hospitality Suite, v. 18.1, Chatsworth, CA, USA). The EnvI of the AP was analyzed by life cycle assessment (LCA) expressed by the total amount of food on the AP, kg, and kcal, according to the Swiss Agricultural Life Cycle Assessment (SALCA) methodology. Higher EnvI is directly associated with higher training load when the total amount of food on the plate is considered for E (5.7 ± 2.9 kg CO2 eq/day); M (6.4 ± 1.5 kg CO2 eq/day); and H (8.0 ± 2.1 kg CO2 eq/day). Global warming potential, exergy and eutrophication are driven by animal protein and mainly beef, while ecotoxicity is influenced by vegetable content on the AP. The EnvI is influenced by the amount of food, training load and sex. This study is the first to report the degree of EnvI in sports nutrition. These results not only raise the need for sustainability education in sports nutrition in general, but also the urgency to modify the AP nutrition education tool to ensure sports nutrition recommendations are met, while not compromising the environment.Open access journalThis item from the UA Faculty Publications collection is made available by the University of Arizona with support from the University of Arizona Libraries. If you have questions, please contact us at [email protected]